MANGO CHEESECAKE

Ingredients:

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz/225g each) packages cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 cup (240ml) mango puree (from fresh or canned mangoes)
• 1 tsp (5ml) vanilla extract
• 1 tbsp (8g) cornstarch

For the Mango Topping:

• 1 cup (240ml) mango puree
• 1/4 cup (50g) granulated sugar
• 1 tbsp (8g) cornstarch
• 2 tbsp (30ml) water

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
   • Press the mixture into the bottom of a 9-inch (23cm) springform pan to form an even layer.
   • Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the granulated sugar and continue to beat until well combined.
   • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
   • Add the mango puree and vanilla extract, and mix until well combined.
   • Sift the cornstarch over the mixture and fold it in gently until fully incorporated.
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust in the springform pan.
   • Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this water bath will help prevent cracks).
   • Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
   • Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
4. Chill the Cheesecake:
   • Remove the cheesecake from the oven and let it cool to room temperature.
   • Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
5. Prepare the Mango Topping:
   • In a small saucepan, combine the mango puree and granulated sugar.
   • In a separate bowl, dissolve the cornstarch in water, then add it to the mango mixture.
   • Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
   • Remove from heat and let the topping cool to room temperature.
6. Assemble the Cheesecake:
   • Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving plate.
   • Spread the cooled mango topping evenly over the top of the cheesecake.
7. Serve:
   • Slice and serve the mango cheesecake chilled.

Nutritional Information (per serving):

• Calories: 450
• Protein: 6g
• Carbohydrates: 45g
• Fat: 28g
• Fiber: 1g
• Sugar: 32g
• Sodium: 250mg

Enjoy your creamy and fruity Mango Cheesecake, a perfect tropical dessert!